Vegan Pumpkin Pasta

High fibre, high protein, vegan, gluten-free


1/4 of a pumpkin (500g)

1 brown onion

Extra virgin olive oil (EVOO)

2 garlic cloves

1.5 cups spinach

1/2 cup soy milk

1.5 cups pulse pasta

4 cups water

1/4 cup lemon juice

1/3 cup walnuts, roughly chopped (optional)

Fresh herbs to serve

Prep time

15-20 minutes

Cooking time

60-70 minutes


Makes 4 Serves


1. Preheat oven to 180*C, fan forced.

2. Chop pumpkin into 2cmx 2cm cubes and finely dice the onion

3. Add pumpkin and onion to an oven-proof tray and coat in EVOO and cracked pepper

4. Cook in the oven for 20-30 minutes until the onion is browned and the pumpkin can be easily crushed with a fork

5. After cooked, mash all pumpkin pieces with a fork and mix together to form a chunky puree, set aside.

6. In a medium saucepan, add more EVOO and garlic. Cook on medium heat until fragrant and slightly browned.

7. Meanwhile prepare a saucepan filled with boiling water for the pasta

8. Add pumpkin mix, milk, lemon and spinach to the garlic saucepan and stir to combine

9. Add pulse pasta to hot water and cook for ~6 minutes, until al dente. 10. Continue cooking pumpkin sauce on low heat until the pasta has cooked.

11. Once the pasta has cooked, take 1 cup of pasta water and add this to the pumpkin sauce. Continue to simmer.

12. Drain pasta and rice once through with fresh water. Then add pasta to pumpkin sauce and stir through.

13. Serve hot, garnished with walnuts and herbs.